Sh1tloads of reasons why a batch may take a long time to clear.
How about whether it's actually a normal, yeast based haze or not ?
Is it just that it needs degassing to clear properly ? or maybe it needs to be cold crashed ?
If it's got fruit in it, is it a pectin haze and needs pectic enzyme/pectolase....
Or maybe it depends on the honey type, and if it's a raw, varietal type that is known for protein problems, like heather honey, so maybe it needs heavy duty, 2 part finings like Kwik Clear (keisol and chitosan type) ?
Could it be some sort of starch issue ? and need some amylase to help it along ?
The point about getting a batch cleared properly is twofold. Sediments left in will drop out over time, and can, in some cases, cause off flavours.
Equally, you have to try to get as clear as possible, because as people, we're funny beasts and presume that "gin clear" means good, so brews need to be as clear as anything that might be commercially produced, because we expect them to be like that i.e. aesthetically pleasingly clear........ whether it's home brewed or not.
The maker themselves is likely to be less concerned, but anyone else who drinks your brews would likely to want them clear like a wine (well a white wine anyway).
Reds are less likely to be filtered clear, because many of them are dark enough so that you don't see that they're not that clear, but often find some dark, pigmentation at the bottom of the glass.
Hence it's up to the maker whether any sediments left in might be an issue or not.......
